Caramel Coconut Haystacks Recipes
COCONUT HAYSTACKS
Make and share this Coconut Haystacks recipe from Food.com.
Provided by Tonkcats
Categories Dessert
Time 30m
Yield 24 cookies
Number Of Ingredients 5
Steps:
- In heavy 2 quart saucepan cook and stir over low heat the milk, sugar and corn syrup until the sugar dissolves.
- Bring to a boil over medium heat, stirring often, until candy reaches soft ball stage. Remove from heat, stir in the butter, stir then add coconut and mix well.
- Shape into cones about 1 1/2 inches high.
- Place on waxed paper to cool.
Nutrition Facts : Calories 132.7, Fat 8.9, SaturatedFat 7.4, Cholesterol 6.1, Sodium 25.3, Carbohydrate 13.6, Fiber 1.7, Sugar 8.7, Protein 1.3
COCONUT HAYSTACKS
Steps:
- Preheat oven to 350 degrees F. Place the coconut in a single layer on a baking tray. Toast until golden brown, about 10 minutes. The edges will toast faster than the middle so stir coconut every couple minutes for even coloring.
- Melt the chocolate over a double boiler over hot water, making sure the bottom of the bowl does not touch the water. Remove the chocolate from the heat and whisk until smooth. Stir in the coconut. Using approximately 1 tablespoon per haystack, form the mixture into 1 1/2-inch tall stacks. Place them on a baking sheet. Refrigerate until set, about 30 minutes.
COCONUT HAYSTACKS II
Make and share this Coconut Haystacks II recipe from Food.com.
Provided by Tonkcats
Categories Dessert
Yield 15-20 cookies.
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees.
- Combine all ingredients.
- Roll into balls.
- Bake on buttered cookie sheet for 15 minutes.
Nutrition Facts : Calories 95.3, Fat 7.7, SaturatedFat 6.6, Cholesterol 14.1, Sodium 19.2, Carbohydrate 6.7, Fiber 1.9, Sugar 4.8, Protein 1.2
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Reviews 21Category DessertCuisine FrenchTotal Time 25 mins
- Preheat oven to 350° F. Spread coconut evenly on a sheet pan and toast for 3-5 minutes until lightly golden. (Don’t walk away; coconut can go from perfectly toasted to burnt in a matter of moments.) Remove from oven and set aside.
- In a medium skillet over medium heat stir together the coconut nectar, coconut oil, salt and vanilla until bubbling. Reduce to a simmer and cook stirring constantly until the mixture becomes syrupy and darkens (about 2-3 minutes.)
- Using a small cookie dough scoop or spoon, scoop out small balls of the caramelized coconut onto a piece of parchment. Working quickly, use your hands to gently form the balls into pyramids. Set aside to cool.
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